We are finally getting a few veggies from our garden- for some reason our garden this year has been really disappointing, but I was able to harvest a few zucchini the other day. I also had some leftover roasted sweet potatoes that had a bit of sausage in it. I sliced up the zucchini and reworked our original frittata recipe – here are the delicious results.
2 T olive oil
1 1/2 zucchini, sliced
Approximately 2 cups of some sort of potatoes; if frozen, thaw a bit. If raw, cook in microwave a bit before.
10 to 12 eggs, beaten
1 1/2 cups cheese, grated. Use whatever kind you like. I had some Colby Jack and some Cotija cheese, which is a crumbly white cheese, made from cow’s milk. It originates from Mexico and has a delicious salty flavor.
Salt & pepper to taste
Preheat oven to 375*
In oven proof skillet pour in about 2 T olive oil, sauté sliced zucchini until softened a bit. Add potatoes and heat through. Now it’s time for the eggs and cheese. Crack your eggs into a bowl, using a fork, beat until frothy. Add in the cheese of your choice and mix again. Set aside for a minute. Using a spatula spread veggies out evenly on bottom of pan and now pour in the eggs and cheese. Do not stir. Turn heat up to about medium high and let cook for about a minute, you want the bottom to get a little brown. Now pop the entire pan into the preheated oven and cook for 10-15 minutes. The eggs will puff up a bit. Cook until no longer jiggly, but watch that they don’t get too brown on top. Remove from oven and let sit for a minute or two and then slice into wedges. We served ours with salad and fruit.